化学
放松(心理学)
人口
自由水
磁共振成像
偏最小二乘回归
分析化学(期刊)
核磁共振
动物科学
数学
色谱法
生物
统计
环境科学
物理
医学
人口学
放射科
神经科学
环境工程
社会学
作者
Shasha Cheng,Xiaohui Wang,Ranran Li,Huimin Yang,Huihui Wang,Haitao Wang,Mingqian Tan
出处
期刊:Meat Science
[Elsevier]
日期:2018-08-27
卷期号:147: 44-52
被引量:167
标识
DOI:10.1016/j.meatsci.2018.08.020
摘要
Influences of multiple freeze-thaw (F-T) cycles on water status and distribution, microstructure and physicochemical properties of beef were investigated. Low-field nuclear magnetic resonance (LF-NMR) relaxation showed three water components were assigned to bound, immobilized and free water in beef matrix. With the increase of F-T cycles, the relaxation time and peak area of immobilized water decreased significantly (P < 0.05), which suggested the freedom and population of immobilized water decreased. T1 and T2 magnetic resonance images displayed a continuous decrease of water intensity in beef during multiple F-T cycles. The cryo-scanning electron microscopy results revealed repeated F-T cycles resulted in more and more large holes in the beef muscle fiber. The repeated F-T cycles also led to decrease of pH value, WHC, L* and a* values, hardness, springiness, cohesiveness and resilience, and the increase of thawing loss, cooking loss, b* and TBARS value. Partial least-squares regression models stated the potential of LF-NMR to predict the quality of beef as a non-destructive method.
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